Muffin cookies, the oh so genius combination of two great foods, a little crumbly, a little cakey and absolutely perfect made with Christmas spices.
At this time of year, we all enjoy indulging and we can do that with healthier options to more traditional sugar, wheat and dairy laden treats. These gluten free and vegan muffin cookies are made from just buckwheat flour, coconut sugar, apple sauce, almond butter, a little plant milk and Christmas spices, are easy to make and even easier to eat.
Coconut sugar is a natural sweetener that offers a healthier alternative to white and granulated sugars and whilst we wouldn’t replace any food groups with it, we view it as a harmless and potentially healthful addition to the diet. Coconut sugar contains beneficial nutrients such as iron, zinc, calcium and potassium, as well as inulin, a fibre that slows glucose absorption and stimulates the growth of healthy bacteria in the gut. It also contains antioxidants that reduce oxidative stress in the body and short chain fatty acids that support the body in maintaining healthy cholesterol levels.
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tbsp ground ginger
- ½ cup coconut sugar
- 1 tbsp ground ceylon cinnamon
- 1 ½ tsp baking powder
- 1 ½ tbsp almond butter
- 1 ½ cups buckwheat flour
- 4 tbsp almond milk
- 160 g apple
Blend the apple, almond milk and almond butter together until smooth and mix together in a bowl with the dry ingredients.
Separate into eight and roll into balls. Flatten onto an oven tray and bake in a preheated oven at 200°C for 12 minutes.